For more nutritional benefits, try seasonal asparagus raw, rather than roasting or steaming it. This vibrant green salad from Jim Lahey's cookbook "My Pizza" makes a perfect spring starter.
Photography: Rob Tannenbaum
Source: The Martha Stewart Show, March 2012
4 or 5 thick asparagus spears, trimmed
1 avocado, halved, pitted, and peeled
16 fresh mint leaves, chopped
2 tablespoons extra-virgin olive oil
Sea salt, for serving
Using a vegetable peeler, shave the entire asparagus from bottom to top, reversing grip and rotating as necessary to shave as much as possible.
Divide asparagus strips evenly among 4 salad plates. Cut each avocado half into 4 sections. Place 2 wedges on each salad plate. Sprinkle each plate with mint leaves and squeeze lime over salads. Drizzle with olive oil and season each with a pinch of salt; serve.